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National Publications

  1. Physical characterization of  Chironji (Buchanania lanzan) nut and kernels, Food Science Research Journal by Kumar, J.; Prabhakar, P. K.; Srivastav, P. P.; Bhowmick, P. K. (2014)

  2. Chironji nut (Buchanania lanzan) processing, present practices and scope, Indian Journal of Traditional Knowledge, 11(1):202 – 204 by Kumar, J.; Vengaiah, P. C.; Srivastav, P. P.; Bhowmick, P. K. (2012)

  3. Entrepreneurship development through processing and preservation of grains, Agricultural Engineering Today, 33(3): 7 – 13 by Jaybhaye, R. V.; Vengaiah, P. C.; Srivastav, P. P. (2009)

  4. Micro-algae (Spirulina) bio-molecules and its food uses – A review, Indian Food Industry, 28(3): 39-44 by Prabuthas, P.; Srivastav, P. P.; Mishra, H. N. (2009)

  5. Optimization of pigment extraction from Spirulina platensis var lonor biomass, Seaweed Research and Utilization, 31(1&2): 117-125 by Prabuthas, P.; Srivastav, P. P.; Mishra, H. N. (2009)

  6. The hot chilli – Dehydration of green chilli in an air recirculatory tray dryer. Times Food Processing Journal, 5(12):45 – 47 by Srivastav, P. P. (2008)

  7. Effect of enzymatic hydrolysis on oil recovery from graded rice bran. Beverage and Food World, 33(5): 40 – 43 by Chauhan, N. S.; Drona, A. K.; Srivastav, P. P. (2006)

  8. Application of Ultrasonics to the dairy industry, Indian Dairyman, 57(8): 59 – 64 by Pardeshi, I.L; Rai, P.; Rai, C.; Srivastav, P. P. (2005)

  9. Dehydration characteristics of spinach in an air recirculatory tray dryer. Journal of Agricultural Engineering, 40(2): 1-7 by Jain, R. K.; Srivastav, P. P.; Das, H. (2003)

  10. Dehydration of vegetables. Invention Intelligence, 33(1): 9-10 by Srivastav, P. P.; Jain, R. K.; Das, H. (1998)

  11. Factors affecting rice bran oil expression ‑ A review. Beverage and Food World, 23(3): 17‑20 by Sivala, K; Srivastav, P. P. (1996)

  12. Soy‑fortified roasted‑ground blended food. The Harvester, 24: 22‑28 by Srivastav, P. P.; Prasad, S.; Das, H. (1994)

  13. Cashewnut Processing in Midnapore District of West Bengal : A Case Study. Beverage and Food World, 23(5): 25‑27 by Sivala, K; Srivastav, P. P.; Jain, R. K. (1994)

  14. Low Cost Traditional and Improved Devices for Roasting and Puffing of Grains. Indian Food Industry, 12(2): 33‑37 by Jain, R. K.; Srivastav, P. P. (1993)

  15. Traditional Rice Based Fermented Foods : A Case Study. Beverage and Food World, 20(1): 26‑27 by Srivastav, P. P.; Jain, R. K. (1993)

  16. Roasted Blended Foods as Speciality Foods. Indian Food Industry, 11(3): 42 - 45 by Srivastav, P. P. (1992)

  17. Some traditional foods prepared from roasted grains. Beverage and Food World, 16(1): 50‑52 by Srivastav, P. P.; Prasad, Sitaram; Das, H. (1989)

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